2010 Rocca di Montegrossi "San Marcellino" Chianti Classico

SKU #1217774 93 points Vinous

 Rocca di Montegrossi's 2010 Chianti Classico Vigneto San Marcellino is magnificent. Sweet herbs, leather, plums black cherries and cedar are some of the many notes that take shape as this textured, vibrant Sangiovese/Pugnitello blend shows off its pedigree. A wine of distinction and total class, the San Marcellino is gorgeous today. 93+ points. (AG)  (9/2014)

93 points Wine Spectator

 The rich black cherry and plum flavors are augmented by licorice, leather and autumn leaves in this forceful red. Balanced, building to a long, slightly chewy aftertaste that channels the fruit, earth and mineral components. Drink now through 2023. (BS)  (9/2015)

92 points James Suckling

 A rich and structured Chianti Classico with dried berry, toasted oak and mahogany character. Full-bodied, chewy and flavorful. Serious. Better in 2017.  (8/2015)

Jancis Robinson

 95% Sangiovese, 5% Pugnitello. Organic. 28 months in barriques (49%) and tonneaux (51%) but only 10% new wood. 24 months in bottle. Dark, meaty red fruit with plenty of spice and hint of oak sweetness (spice and vanilla). Lots of lifted cherry fruit. Thick, chewy texture, suggesting it needs a bit more time. Very good concentration. Masses of everything but all in harmony. I think it would be better with another year in bottle. 17/20 points. (JH)  (11/2015)

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Price: $42.95
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Staff Image By: Ryan Woodhouse | K&L Staff Member | Review Date: 9/8/2015 | Send Email
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Wow. Again and again this wine steals the show at the italian tasting. I must admit as with many great wines, there is something about this bottling that is hard to put into words. The wine has such incredible purity, poise, energy...it's not a big wine per se...but it has such intensity and power on the palate. At this stage the wine is very focused, high toned and linear. It's tightly packed with small berries, spice, sandalwood, briary notes, warm earth and new leather. It's compact and coiled with 10-20 years ahead of it for sure. Transcendent stuff that all wine lovers should check out.

Staff Image By: Greg St. Clair | K&L Staff Member | Review Date: 8/18/2015 | Send Email
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Bold, wild cherry and plumy aromatics are the first thing you smell in this wine then the soil’s impact begins to come forward with a subtle background of leather, cedar and hints of barrel spice. On the palate you realize this is a serious wine, powerful, full-bodied and focused, however this is no tannic monster it is supremely balanced, just coiled for a long life. The finish seems to go on forever, so persistent, and just full of energy. Decant if you’re drinking now for a couple of hours or more.
Drink from 2016 to 2030

Additional Information:



- The most widely planted grape in Italy is Sangiovese, a high-acid grape with moderate to high tannins, apparent earthiness and subtle fruit. It is thought to have originated in Tuscany and its name, which translates to "blood of Jove," leads historians to believe it may date all the way back to the Etruscan period, though historical mentions only go as far back as the early 1700s. Though planted all over modern Italy, the most significant wines made from Sangiovese still come from Tuscany: Chianti and Brunello di Montalcino. Sangiovese must make up 75% of a blend from the Chianti DOCG t be labeled as such, traditionally allowing for Canaiolo, Trebbiano and Malvasia for the remainder, though more recently small proportions of Cabernet Sauvignon or Merlot have been allowed. In Brunello di Montalcino the wine must be made entirely of Sangiovese. Prugnolo is Montepulciano's name for Sangiovese, and it is used there for the Vino Nobile di Montepulciano wines. In the DOC of Carmignano Sangiovese can be blended with 20% Cabernet Sauvignon. There are also Super Tuscans, IGT wines that blend Sangiovese with large proportions of Cabernet or Merlot. Elsewhere in Italy it is a workhorse grape, though it does find some success (though not the longevity) in the Montefalco and Torgiano wines of Umbria as well as the foundation of Rosso Piceno and a significant element of Rosso Conero from the Marches. Like Nebbiolo, Sangiovese has struggled to find footing outside of Italy, though in recent years California wineries have been having better fortune with grape plantings in the Sierra Foothills/El Dorado County, as well as Sonoma County and the Central Coast.


- Once named Enotria for its abundant vineyards, Italy (thanks to the ancient Greeks and Romans) has had an enormous impact on the wine world. From the shores of Italy, the Romans brought grapes and their winemaking techniques to North Africa, Spain and Portugal, Germany, France, the Danube Valley, the Middle East and even England. Modern Italy, which didn't actually exist as a country until the 1870s, once produced mainly simple, everyday wine. It wasn't until the 1970s that Italy began the change toward quality. The 1980s showed incredible efforts and a lot of experimentation. The 1990s marked the real jump in consistent quality, including excellence in many Region that had been indistinct for ages. The entire Italian peninsula is seeing a winemaking revolution and is now one of the most exciting wine Region in the world. For our entire Italian wine selection, click here. Click for a list of bestselling items from all of Italy.


Specific Appellation:


- Chianti is the most famous wine name in Italy is not the name of a grape but actually a region. Chianti lies in the 35 miles of hills between Florence and Siena, a complex geological region as well as geographically. The extraordinary geography makes grape growing a very challenging feat with multiple exposures and soil types on the same estate. The region comprises 9 different communes not dissimilar to Bordeaux wherein each commune has a particular characteristic that shows in the wine. The wine is made predominantly Sangiovese, the grape must comprise at least 80% of the blend. Chianti Classico is the "classic" region, though many other nearby regions now use the name "Chianti" to make similar wines. The "Gallo Nero" or Black Rooster on many of the Chianti Classico bottles is a private consortium of producers who try and control the direction of production and quality amongst their members.